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She was ushered into the Hall of the chateau, and the fires soon crackled and blazed to cheer herself and her train; and every spit and stewpan was put in requisition to prepare ample refreshments for the wayfarers. "She had a right to our hospitalities," continued the little Marquis, drawing himself up with a slight degree of stateliness, "for she was related to our family.
OX CHEEK SOUP. Break the bones of the cheek, wash it clean, put it into a stewpan, with a piece of butter at the bottom. Add half a pound of lean ham sliced, one parsnip, two carrots, three onions, four heads of celery, cut small, and three blades of mace. Set it over a slow fire for a quarter of an hour, then add a gallon of water, and simmer it gently till reduced to half the quantity.
Dish it over hot toast and serve. Chop a quantity of cold roast beef rather fine and season it well with pepper and salt. For each pint of meat add a level tablespoonful of flour. Stir well and add a small teacupful of soup-stock or water. Put the mixture into a small stewpan and, after covering it, simmer for twenty minutes.
STEWED HARE. Take off the legs and shoulders, cut out the backbone, cut into pieces the meat which comes off the sides, and put all into a stewpan. Add three quarters of a pint of small beer, the same of water, a large onion stuck with cloves, some whole pepper, a slice of lemon, and a little salt. Stew it gently for an hour, close covered, and put to it a quart of gravy.
When done remove the skin, and serve with butter, salt and pepper on the slices. Boil them first and then scrape and slice them. Put them into a stewpan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a little vinegar, salt and pepper. Set the pan on the fire, and let the beets stew for a quarter of an hour.
Let it boil very quick, skim it nicely; take off the cover, if likely to be too weak; otherwise keep it covered. Half an hour is sufficient for the whole process. BROWN GRAVY. Cover the bottom of a stewpan with lean veal an inch thick, overlay it with slices of undressed gammon, two or three onions, two or three bay leaves, some sweet herbs, two blades of mace, and three cloves.
Take a fine neck or breast of lamb, put it in stewpan with as much water as will cover it, add to it a bundle of sprew cut in pieces of two inches in length, a small head of celery cut small, and one onion, pepper, salt, and a sprig of parsley, let it simmer gently till the meat and sprew are tender; a couple of lumps of sugar improves the flavor; there should not be too much liquor, and all fat must be removed; the sprew should surround the meat when served, and also be thickly laid over it.
By this process is obtained the whole of the fine essential oil, which contains the flavour. ESSENCE OF MUSHROOMS. This delicate relish is made by sprinkling a little salt over some mushrooms, and mashing them three hours after. Next day strain off the liquor, put it into a stewpan, and boil it till reduced one half. It will not keep long, but is preferable to any of the ketchups.
STEWED SPINACH WITH CREAM. Boil the spinach till nearly done enough, then squeeze all the water from it, and put it into a stewpan, with a piece of butter and some salt. Stir it over the fire till the butter is well mixed in with it, and add as much cream as will make it of a moderate thickness.
STEWED COD. Cut a cod in slices, as you would for crimping, lay it in a clean stewpan; season it with nutmeg, a little mace finely beaten, pepper, and salt, and a bundle of sweet herbs; then pour in white wine and water an equal quantity, just to cover it: put on the cover, and let it simmer for six or eight minutes; skim it very clean, put in half a pint of shrimps clean picked, a good piece of butter rolled in flour, and the juice of a lemon; cover it, and shake your pan round gently: as soon as it begins to boil, take off all the scum as it rises: if your sauce is of a proper thickness, your fish will be enough; wipe the rim of the pan very clean, and slide the fish into your dish, taking care not to break it.
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